Chef’s Salad 

You’re “Puttin’ on the Ritz” tonight. In the 1940s, Chef Louis Diat, chef of the Ritz Carlton in New York City, created this salad for customers requesting a light, off-menu dinner salad. He probably got his inspiration from the 17th century cold-cut-laden family-style salad plate called Salmagundi.

Today, chef’s salad is easily recognizable and something we can get our heads (and appetites) around. Hard-boiled egg, cold cuts and crisp fresh salad ingredients make up these individual dinner salads.

Grocery List: Chef's Salad

Download List

Chef’s Salad

Produce

garlic(if needed)

sweet onion (if needed)

1 bunch green onions (if needed)

1 head red or green leaf lettuce

fresh basil leaves (if needed)

1 cucumber 

red bell pepper (if needed)

fresh fennel bulb

Napa Cabbage (if needed)

1 pint cherry tomatoes (if needed)

Canned/Dried Foods

good olive oil(if needed)

rice wine vinegar(if needed)

Dijon mustard(if needed)

Frozen Foods

Plant-based Chick’n Strips of choice(if eating meatless)

Meat/Fish/Poultry

1 boneless, skinless chicken breast (if eating meat)

¼ lb. deli-sliced ham (if eating meat)

Chilled Foods/Dairy

Plain, nonfat yogurt (if needed)

eggs (if needed)

Yves veggie ham (if eating plant-based)

Additional Items

1 loaf artisan bread

Nutritional Value: Chef's Salad

Nutritional Analysis

Chef’s Salad 

Per Serving

Calories: 450

Protein: 19 g

Carbohydrates: 56 g

Total Fat: 17 g

(Saturated Fat:) 6 g

Dietary Fiber: 11 g

Cholesterol: 205 mg

Sodium: 450 mg

% calories from fat: 34.8 %

Serving Size:

One large dinner (16 oz.) salad includes: 1 sliced egg, cold cuts, 1 slice buttered toast and 2 oz. homemade Creamy Dill Dressing.